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Fermented vegetables: creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes
Fermented vegetables: creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes
Author
Shockey, Kirsten
Publisher
Storey Publishing
Publication Date
[2014]
Language
English
Book
Show Edition
On Shelf
Port Angeles - Nonfiction (Adult)
664.024 SHOCKEY
1 available
Clallam Bay - Nonfiction (Adult)
664.024 SHOCKEY
1 available
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Syndetics Unbound
Subjects
Subjects
Canning and preserving
Fermented foods
Preservation
Vegetables
Vegetables -- Preservation
Table of Contents
From the Book
Why we ferment
Dipping into the brine: fermentation fundamentals
Mastering the basics: kraut, condiments, pickles, and kimchi
In the crock: fermenting vegetables A to Z
On the plate.
More Details
Contributors
Shockey, Christopher
author
ISBN
9781612124254
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